German Apricot Compote Aprikosenkompott Recipes

APRIKOSENKUCHEN: GERMAN APRICOT CAKE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Coat pan with cooking spray and set aside.
• In a large bowl, cream the butter with the sugar and vanilla or vanilla sugar.
• Beat in eggs, one at a time.
• Mix in lemon zest .
• In a separate small bowl, mix together the flour with the baking powder and salt.
• Beat into the egg mixture.
• Add the buttermilk and mix well.
• Spread the batter into the prepared baking pan. Place the apricot halves on top, cut side down.
• Bake for 30 to 40 minutes or until golden brown. Keep an eye on the cake especially if you used a different pan size.
• Serve with sweetened whipped cream, if desired.

PANNA COTTA WITH APRICOT COMPOTE

Steps:

• Sprinkle the gelatine onto 3 tbsp water and soak for 5 mins. Scrape the seeds out of the vanilla pod into the pan and put the pod into the milk. Put the soya milk, zest, vanilla pod, sugar and rum into a pan. Heat until the liquid just comes to the boil (if using veggie gelatine, you'll need to bring it to the boil - check pack instructions), then remove from the heat and stir in the gelatine. Cool for 10 mins. If the gelatine clumps together, whisk thoroughly. Strain the milk mixture, then divide between 4 ramekins. Cover and refrigerate until set (approximately 2 hrs).
• Halve and stone the apricots. Put the sugar and 150ml water into a pan, then heat until the sugar has dissolved. Add the apricots and cook over a gentle heat for 12-15 mins or until the apricots are soft, then leave to cool. Serve in a dish alongside the panna cotta.